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About this Chemistry article
Quality Evaluation of Beef Seasonings Using Gas Chromatography-Mass Spectrometry and Electronic Nose: Correlation with Sensory Attributes and Classification According to Grade Level by Tian, Huaixiang; Li, Fenghua; Qin, Lan; Yu, Haiyan; Ma, Xia is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Tian, Huaixiang; Li, Fenghua; Qin, Lan; Yu, Haiyan; Ma, Xia
- Publisher
- Springer-Verlag; Springer New York LLC; Springer Science and Business Media LLC (ISSN 1936-9751)
- Published
- 2014
- Field
- Chemistry (Physical Sciences)
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